Our Products
Explore our diverse range of agricultural treasures, from crisp vegetables to succulent fruits, hearty grains, and more. Each category showcases the dedication of our farmers and the vibrancy of our harvests.
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Gherkins
Primarily known for their use in pickling, gherkins add a distinctive tangy flavor and crisp texture to pickled products, enhancing their taste and prolonging their shelf life. Beyond pickling, gherkins are employed in various dishes, contributing a refreshing crunch and a slightly sour note.
Gherkins are typically enjoyed chilled, as their robust flavor diminishes quickly when cooked. These pickled cucumbers are commonly served as accompaniments to various dishes, frequently appearing in sandwiches. While traditionally linked to Central and occasionally Eastern European cuisines, they have gained popularity beyond these regions. Occasionally referred to as cornichons (the French term for gherkins), they have also been historically known as home-pickled cucumbers.
Baby Corns
Baby corn is a miniature version of mature corn, harvested early for its sweet flavor and crisp texture. It’s the underdeveloped ear of the common corn plant, picked about 2 to 4 days after the silk emerges. Popular in Asian cuisines, it adds a unique crunch to dishes like stir-fries and salads.
Baby corn, harvested early, is versatile in salads for crunch and visual appeal. In stir-fries, its crisp texture complements ingredients and absorbs flavors. Ideal for appetizers, like kebabs, it’s convenient and flavorful. Pickled baby corn adds tanginess to salads and sandwiches, while its mild nature suits soups and stews. Overall, its versatility makes it a sought-after ingredient globally.
Jalapenos
Jalapeños, categorized as a pod variety of Capsicum annuum, require a growth period of 70-80 days. At maturity, the plants stand at a height of 70-90 cm (2 ft 4 in-2 ft 11 in) and typically yield 25 to 35 pods. Harvesting occurs multiple times throughout the growing season. Towards the conclusion of this period, the peppers undergo a color transformation, turning red, as evident in Sriracha sauce. Jalapeños flourish in various soil types and temperatures, displaying a preference for warmer climates, provided they receive ample water.
A raw jalapeño is primarily composed of 92% water, 6% carbohydrates, and 1% protein, with minimal fat content. In a 100-gram reference serving of raw jalapeños, you can find 120 kilojoules (29 kcal) of food energy.